USA / Appetizers

Buffalo cauliflower

Name: Buffalo cauliflower
Prep time: 15 min
Cook time: 30 min
Yield: 4 portions
Cuisine: USA
Ingredients: 500 g cauliflower florets; 1 tbsp oil; 60 ml hot sauce; 25 g melted butter

Buffalo cauliflower for a relaxed home table, with straightforward preparation and familiar ingredients.

Prep15 min

Cook30 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

500 g cauliflower florets
1 tbsp oil
60 ml hot sauce
25 g melted butter

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 220°C / 425°F and line a large tray. Dry the cauliflower well.
Toss florets with oil and spread in one layer, leaving room between pieces.
Roast 25–30 minutes, turning halfway, until tender with browned edges.
Mix hot sauce and butter, toss with the hot cauliflower and serve promptly.

A little kitchen note

Untested editorial home-cooking adaptation; timings vary with equipment.

Allergen notes

Milk; check hot sauce. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 108 kcal
Protein: 2.5 g
Carbs: 6.6 g
Fat: 8.9 g
Fibre: 2.6 g
Total sugar: 2.5 g
Sodium: 338 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it